Pineapple Upside-down Baked Oatmeal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
3 tsp. brown sugar¼ fresh pineapple, peeled and cored2 cups rolled oats (not instant)2 Tbsp. maple syrup or agave1 cup applesauce½ cup milk of your choice½ cup water12 raspberries or cherries (optional)1 Tsp. vanilla extract¼ tsp. almond extract (optional)¼ cup almond mealcooking spray
Preheat oven to 375
Spray a muffin tin with cooking spray.
Using a small circular cookie cutter, cut pineapple into little circles. Alternately you could simply add chopped fresh pineapple. Sprinkle each mould of the muffin tin with ¼ teaspoon of brown sugar.
Place the pineapple circles in the muffin tin moulds. You can optionally add a cherry or raspberry to each as well.
Combine remaining ingredients in a medium bowl.
Fill the muffin tin to the top with oats, covering the pineapple. Press down to ensure the oats are surrounding the fruit. It should make about twelve oatmeal cakes.
Bake uncovered for 25 minutes. For a light crust, broil for an additional 3-5 minutes until lightly browned.
Cool on a rack for ten minutes. Circle the edges of each oatmeal cake with a knife to separate from the tin. Flip the tin onto a large plate to remove the baked oatmeal.
Serving Size: Makes 12 mini oatmeal cakes
Number of Servings: 12
Recipe submitted by SparkPeople user TBRENNAN6207.
Spray a muffin tin with cooking spray.
Using a small circular cookie cutter, cut pineapple into little circles. Alternately you could simply add chopped fresh pineapple. Sprinkle each mould of the muffin tin with ¼ teaspoon of brown sugar.
Place the pineapple circles in the muffin tin moulds. You can optionally add a cherry or raspberry to each as well.
Combine remaining ingredients in a medium bowl.
Fill the muffin tin to the top with oats, covering the pineapple. Press down to ensure the oats are surrounding the fruit. It should make about twelve oatmeal cakes.
Bake uncovered for 25 minutes. For a light crust, broil for an additional 3-5 minutes until lightly browned.
Cool on a rack for ten minutes. Circle the edges of each oatmeal cake with a knife to separate from the tin. Flip the tin onto a large plate to remove the baked oatmeal.
Serving Size: Makes 12 mini oatmeal cakes
Number of Servings: 12
Recipe submitted by SparkPeople user TBRENNAN6207.
Nutritional Info Amount Per Serving
- Calories: 89.0
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 9.5 mg
- Total Carbs: 18.5 g
- Dietary Fiber: 1.8 g
- Protein: 5.7 g
Member Reviews